Baking tests: Effect of sucrose and water on yeast gassing power-Reference-Cited by-同舟云学术

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Baking tests: Effect of sucrose and water on yeast gassing power

Published:2018-09-28 Issue:6 Volume:95 Page:822-828
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Gélinas Pierre¹^ORCID,McKinnon Carole¹

Affiliation:

1. Saint-Hyacinthe Research and Development Centre; Agriculture and Agri-Food Canada; Saint-Hyacinthe Quebec Canada

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/cche.10100/fullpdf

Reference17 articles.

1. Present status of sugar level in the standard baking test formula;Bayfield;Cereal Chemistry,1950

2. Standard experimental baking test. Report of Committee of the American association of cereal chemists;Blish;Cereal Chemistry,1928

3. Evaluation of yeast activity by means of the Sandstedt-Blish pressure meter;Bohn;Cereal Chemistry,1939

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